Fresh ripe banana is mashed and added to the pan along with sugar. When the mixture forms a syrup, wheat flour is added along with chopped nuts. The mixture is then poured into greased plate and cut into burfi once cooled. Serve banana burfi as a dessert.
Makes: around 20 2- inch pieces of Banana Burfi.
Ripe Banana 1 Long
Wheat Flour 1 Cup
Sugar 1 Cup
Cashews a Couple
Currants or Raisins 2 Tbsps
Ghee 1/2 Cup
Method of preparation:
Roast the cashews until golden brown and finely chop them.
Peel the ripe banana.
Grind the banana into smooth paste adding little water.
Grease around 7 inch square dish with a drop of ghee and keep aside.
Heat a pan on low heat, add a tsp of ghee and wheat flour.
Fry till wheat flour changes color or becomes aromatic.
Remove wheat flour from heat.
Heat a pan on medium – low heat, add banana paste and sugar.
Cook till the sugar is completely melted, stir in chopped cashews and currants.
Now add the wheat flour and ghee in intervals by stirring in between.
Keep stirring to make sure everything is incorporated well.
When the mixture becomes thick and gooey, remove from heat and pour into the greased dish.
Smooth the top layer and let the mixture coo down to room temperature.
Then cut the banana mixture into cubes.
Store the banana burfi in air tight jar and it stays fresh for couple of weeks.
Serve banana burfi as a dessert.
Notes: Make sure banana is very ripe.
Suggestions: If the sugar is not melted completely, let it melt on low flame. Make sure sugar doesn’t crystallize. Adjust the sugar according to preference.
Variations: You can also add your choice of nuts and raisins. Cardamom Powder can also be added if desired.
Other Names: Banana Burfi.